In a large bowl, beat pumpkin purée, remaining softened butter, cream cheese, vanilla, spices and salt using a flat bar in a heavy duty electric mixer, until smooth. Add the sugar 1/4 cup at a time. Continue beating until smooth and creamy. Using a spatula, pour filling mixture spreading it out evenly over the crust. Cover and chill until set, about 6 hours, or overnight. Sprinkle with cinnamon and sugar as a garnish.

I like this cheesecake mainly because there is a good ratio of cream cheese to pumpkin, which means that the pumpkin is not over powering. Also the extra bonus is it is no bake, just chill and eat. Well done Claudia!

I was just thinking about making this pumpkin pie jello pudding cheese cake thing for Thanksgiving...but I think I'll try your recipe instead. =) I have some news about writing!!! I'll email you tomorrow =)

Believe it or not, I was baking at 4 this morning with squash and pumpkin spices. The cookies turned out fortunately very tasty, however, terribly ugly. Serves me right for being crazy to bake so early!Next time, I may just have to make your cheesepie instead ;o)it surely would have looked better than my cookies.

Have a great weekend my dear and bless you for all your dedication in the kitchen ;o)Flavourful wishes,Claudia

Looks great and I love the Lorna Doone idea.I reckon you replaced clove with allspice. This will be a great flavour I'm sure.Clove is my least used spice. Use for sporadic baking and in curries. Got a big jar of cloves years ago, still have almost half left.Thank You for this post

Finally, I got to track back to thecream cheese-pumpkin pie. Still drooling here...not fair!At the time I wanted to leave a message when you first posted this, my computer froze up...no wonder!I was staring it this yummy pie so much, my computer "gave out"...ha, ha, it really did freeze up!

I wanted to make something special for my nephew Devin Colenzo who is moving away so this was it, glad we were able to get together for...

About Me

My blog was created in 2009. When I first started blogging my main inspiration was keeping Mom's memory alive through her recipes she left behind. Cooking those recipes keeps her with us. My two grown sons and family members now have all the family traditional recipes in one place. This blog is dedicated to the memory ofMargaret Ann Fanelli Colenzo.